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Yuliasri Ramadhani Meutia, Yuliasri Ramadhani
Balai Besar Industri Agro (BBIA) Bogor
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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MODIFIKASI BERAS SINGKONG (RASI) MELALUI FERMENTASI BAKTERI ASAM LAKTAT (Modification of Rice-Cassava (Rasi) Through Lactic Acid Bacteria Fermentation) Meutia, Yuliasri Ramadhani; Pohan, Hitler Guring; Aviana, Tita
Jurnal Hasil Penelitian Industri Vol 26, No 1 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

The aim of this research is to obtain better sensoric characteristic of ricecassava(rasi) as an alternative non rice food which has been consumed as staple food bythe people of Cireundeu village, West Java. With the increasing of sensory quality of rasihopefully can expand the puclic acceptance of this product. There are three designs usedin this study, first is the cassava fermented by lactic acid bacteria, second is the cassavaboth fermented by lactic acid bacteria and steamed, and third is the cassava bothfermented by lactic acid bacteria and dyed in boiling water. The highest yield is 23,69% onrasi which modified by fermentation of lactic acid bacteria without steaming or boiling.The organoleptic test showed that fermentation of cassava with lactic acid bacteria canincrease the hedonic value in terms of color, aroma, texture, and flavor it has a whitecolor, better aroma, texture, and flavor as compared to rasi without modification.
PENGARUH PENGERINGAN TERHADAP KOMPONEN VOLATIL YANG TERLIBAT PADA EKSTRAKSI ANDALIMAN (Zanthoxylum acanthopodium DC) (Effect of Dehydration of Fruit on Volatile Aroma Constituents of Andaliman Zanthoxylum acanthopodium DC) Meutia, Yuliasri Ramadhani; Wardayanie, Ning Ima Arie
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Andaliman (Zanthoxylum acanthopodium) is typical of North Sumatra spice plant that iswidely used as specific flavor. In other hand andaliman has several benefits such as antimicrobial,antioxidant and as an immunomodulator. Studies on the effect of the extraction of the flavor componentsor potent odorant of andaliman has been done, but the effect of dehydration of the fruit before theextraction to the flavor components have not reported yet. This research were conducted to study theeffect of dehydration of the andaliman’s fruit against theirs volatile compounds. Andaliman used as rawmaterials in the study were given pretreatment by drying and then extracted by maceration method usingethanol and ethyl acetate (1 : 1) for 2 hours, 4 hours, and 6 hours. The extracts were analyzed using GCMSfollowed by GC-O to analyze potential odorants. The results showed that geranyl acetate were themain compound of both andaliman extract with dehydration of the fruit and also andaliman extractedfrom its fresh fruit. Maceration process after 6 hours can bring a new dominant flavor compoundsnamely D-Limonene besides geranyl acetate on both the treatment of the raw material. However aromawere described from sniffing port of GC-O on wet andaliman vary from andaliman-like, sour, green andflowery. While the green aroma were mostly described on dehydrated andaliman’s fruit extract. This mayconclude that the process of drying of raw materials could affect aroma that described by using GC-O.
PEMBUATAN STARTER MOCAF TERIMOBILISASI DARI ISOLAT BAKTERI ASAM LAKTAT DAN APLIKASINYA PADA PROSES PRODUKSI MOCAF (Production of Immobilized Mocaf Starter from Lactic Acid Bacteria Isolate and Its Aplication on Mocaf Production Process) Loebis, Enny Hawani; Meutia, Yuliasri Ramadhani
Jurnal Hasil Penelitian Industri Vol 25, No 1 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Penelitian pembuatan starter mocaf terimobilisasi dari isolat bakteri asamlaktat dan aplikasinya pada proses produksi mocaf telah dilakukan. Dalam penelitian inistarter dibuat dengan menggunakan 5 kombinasi isolat BAL. Inokulum starter dibuatdengan mengimobilisasi sel dengan alginat dan gelatin (2:1) sebagai karier dengan pretreatmentmenggunakan sodium sitrat dan trehalose sebagai suplemen. Kultur yangterimobilisasi ditambahkan dengan berbagai bahan pengisi dengan perbandingan 1:2,dikeringkan menggunakan vakum berkompresor. Hasil menunjukkan bahan pengisi yangterbaik adalah tepung beras dengan perbandingan antara kultur terimobilisasi denganbahan pengisi adalah 1:2, dikeringkan pada vakum kompresor suhu 36-38 oC selama 3-4jam. Bahan pengisi yang terbaik tersebut digunakan untuk membuat seluruh kombinasistarter dan diimplementasikan untuk memfermentasi ubi kayu untuk menghasilkan tepungmocaf. Berdasarkan uji viabilitas bahwa jumlah BAL yang hidup pada starter berkisarpada 106 – 108 koloni/gram. Dari kelima starter yang dilakukan pada penelitian ini bahwastarter 3 menunjukan viabilitas yang paling tinggi yaitu 1,96 x 108. Implementasi starterpada pembuatan tepung mocaf menghasilkan produk tepung mocaf (mosta) yang memilikiderajat putih lebih tinggi dibandingkan tepung ubi kayu yaitu berkisar antara 91,36 –94,55%. Komposisi kimia tepung mocaf memenuhi syarat SNI. Mosta juga mempunyaisifat amilografi dan kekuatan gel lebih tinggi dibandingkan tepung ubi kayu. Viskositasmaksimum dicapai oleh Mosta 2 yaitu 2000 BU, diikuti dengan Mosta 1 yaitu 1920 BU.Kekuatan gel tertinggi dicapai oleh Mosta 1 dengan nilai rigiditas rata-rata sebesar 17,78gf/mm.
Co-Authors Enny Hawani Loebis, Enny Hawani Hitler Guring Pohan, Hitler Guring Ning Ima Arie Wardayanie, Ning Ima Arie Tita Aviana